I am a big Emeril Lagasse fan and am usually game for trying his recipes. Chicken Marsala is a dish I often order in Italian restaurants. I adore the combination of mushrooms and wine. But I never found a recipe I liked much when attempting to make this dish at home…until I found Emeril’s version of this tasty earthy dish.
I have made this recipe three or four times over the past year, and Jeff and I both love it. We like to put our own spin on recipes, often increasing the spicy hot factor. But true to his reputation (BAM!), Emeril’s creole seasoning packs a good punch. Unlike his Shrimp and Pasta Fra Diavolo, Chicken Marsala isn’t supposed to make your want to gulp down glass after glass of something cold, it has a more hearty earthy flavor.
- ½ cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in half & pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- ¾ cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
- Essence (Emeril’s Creole Seasoning):
- 2½ tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly and store in an airtight jar or container.
- In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
- Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
- Add 1 tablespoon of the remaining butter to the pan and add the mushrooms.
- Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
- Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
- When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
- Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
- Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
- Garnish with chopped chives and serve immediately.
I have found adding a little dried tarragon to the spice mix makes it even more delicious.
if you like to have more sauce than the recipe produces simply add more chicken broth and marsala wine, if it needs thickening (instead of cooking it to death), mix a little corn starch solution. Also, when cooking the mushrooms be patient… let them keep cooking (even a little dry; stir regularly) until you see them turning golden brown… adds lots of flavor! the key to taste is Emeril’s essence spice!!
This is my favorite recipe!
Several years ago I took a cooking class at local Vo-Tech. The instructor used this recipe. She suggested that you double the sauce. I always do that or I use single recipe and only do 2 chicken breasts.
That cannot possible be a T of cayenne. Is it??
What kind of Marsala? Dry or Sweet?